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Fiber, fruits, and vegetables have natural anti-cancer properties, while excess body fat and alcohol consumption promote cancer growth. Increasing fiber intake and consuming plant products like olive oil and soybeans can help prevent cancer. Vegetarian diets reduce cancer risks by half.
The main link between nutrition and cancer is the natural anti-cancer properties found in fiber, fruits and vegetables. Since excess body fat promotes the growth of existing cancer cells, a diet that promotes a lean physique helps prevent the spread of the disease. Reducing alcohol intake and increasing dietary consumption of plant products such as olive oil and soybeans also help prevent cancer.
Fiber intake is one of the main links between nutrition and cancer. Fiber helps remove cancer-promoting substances from the body by increasing the rate at which food is digested. It is believed to help remove bile acids that can interact with bacteria in the intestines and turn into cancer-promoting chemicals. The fiber binds to the acid, ensuring that it does not remain in the body. The chemical composition of the acid is neutralized by interacting with the fiber.
Whole grains, legumes, and dried beans are good sources of fiber. Increasing fiber intake has been shown to reduce the risk of colon, breast and stomach cancer. Fiber consumption is also known to regulate estrogen levels. Higher-than-normal estrogen levels are linked to an increased risk of breast cancer.
A diet rich in fruits and vegetables is another documented link between nutrition and cancer. Vitamin C plays a fundamental role in helping to reduce throat and stomach cancer. Its antioxidant activity reduces harmful chemicals in the body that can occur as a result of normal activity or exposure to cancer-promoting foods, such as red meat. Beta-carotene, found in carrots and dark leafy greens, is directly linked to a possible reduction in bladder, throat and mouth cancers.
Carrying excess body fat, particularly in areas that overlap crucial organs, is a fourth link between nutrition and cancer. High-fat diets promote weight gain and the storage of fat tissue. When cancer cells begin to form in the body, excess fat cells help promote their growth. By decreasing the amount of fat in the diet, an individual decreases the chance of weight gain and also promotes a healthy ratio of fat to muscle.
Excessive alcohol consumption is another link between nutrition and cancer. Excess alcohol in the system not only causes liver damage, but promotes the development of cancers of the breast, stomach, liver, throat, and colon. A moderate amount of alcohol consumption is fine and some forms are even beneficial in combating heart disease, but it should be consumed with caution.
Vegetarian diets have been shown to drastically reduce an individual’s chances of developing cancer. Due to high intake of fiber, soy products, and fruits and vegetables, vegetarians accumulate higher levels of cancer-fighting food chemicals in the bloodstream. Cancer risks for vegetarians are about half that of non-vegetarians.
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